My Blue Heaven Spread

I have to admit when I was creating this recipe, I got a little
tipsy (ah! the hazards of recipe testing!). I made three
variations, one with Port, one with Marsala, and one with creme de
cassis—tasting each one frequently to come up with the best
recipe. All of these flavorings work fine with Gorgonzola, but in
the end, the combination of creme de cassis and Marsala produced
the most complex taste—slightly sweet with deep berry tones.
Still, don't tie yourself to these ingredients—you can still make
a fine, rich-tasting spread using whatever spirits you have on
hand, and don't be afraid of substituting Roquefort, Stilton or any
other blue veined cheese. However, for best results, I recommend
you don't substitute for the hazelnuts, as their unique flavor sets
this recipe apart from other spreads. Makes about 1-1/4 cups, but
the recipe doubles easily.

Using a fork, mash together all ingredients except the hazelnuts
until the mixture is completely blended. Stir in the hazelnuts.
Cover and refrigerate, then bring to room temperature and garnish
with another dash of allspice before serving.